Chicken and White Bean Enchiladas with Creamy Salsa Verde

These were so so good!  I am not a huge fan of the original enchilada sauce - these were a great change from the ordinary, and they had just the right amount of heat.

Chicken and White Bean Enchiladas with Creamy Salsa Verde

Recipe adapted from Gina's Skinny Recipes

6-8 flour tortillas

1 c. Mexican cheese blend

chopped cilantro

chopped scallions

Filling

1 tsp. olive oil

1/4 c. minced onion

2 cloves garlic

1 can green chilies

1 can white beans, rinsed and drained

2 small chicken breasts, shredded

1/3 c. water

1 tsp. chicken bouillon

1 tsp. cumin

Heat oil and saute onion and garlic for 2-3 minutes.

Add chilies, beans, water and cumin.

Mix well, and cover.

Simmer over low heat for 15 minutes.

Remove cover and add chicken.

Cook for an additional 5 minutes.

Creamy Salsa Verde

1 tsp. butter

1/2 c. minced onion

2 Tbsp. flour

1 c. water

1 tsp. chicken bouillon

1 can green chilies

2-3 jalapeno's, chopped

salt

1/2 c. sour cream

Melt butter and cook onion until translucent, about 3-4 minutes.

Add flour, whisk and cook for 1 minute.

Slowly add in water and chicken bouillon; whisk until smooth.

Cover, bring to a boil over medium heat, and let boil for 4-5 minutes, until mixture thickens.

Add chilies, jalapenos and salt to taste.

Stir and cook for 1 minute.

Remove from heat and stir in sour cream.

In a 9x13" baking dish, spread 1/4 c. salsa verde mixture over the bottom.

Fill 6-8 tortillas with chicken and bean mixture, roll up, and place seam side down over sauce.

Pour remaining sauce on top.

Sprinkle cheese over everything.

Cover with foil and bake at 375 for 25 minutes.

Top with cilantro and/or scallions.